Skillet Empanada

• 1 (10 inch) flour tortillas
• 2 tablespoons fat free cream cheese
• 1 12 tablespoons raspberry preserves
• cinnamon
• hershey's dark chocolate syrup
• powdered sugar (optional)

1. Mix the cream cheese and preserves together and set aside.
2. Heat a nonstick skillet on medium heat.
3. Spray one side of a tortilla with butter flavored cooking spray, or use butter if you aren't cutting back on fat.
4. Sprinkle that side with cinnamon.
5. Heat the tortilla just til softened in the skillet cinnamon side down.
6. While still in skillet spread the cream cheese mixture on the tortilla and CAREFULLY roll it up being sure not to burn yourself.
7. Spray the outsides again with the cooking spray and allow to brown turning to get all sides.
8. (The cheese also gets a chance to melt and get nice and gooey).
9. Once plated drizzle hershey's dark chocolate syrup on top and if you want dust a little powdered sugar for garnish.
10. Note: It would work with any preserves you had on hand or maybe even pie fillings.
11. Its a pretty versatile concept.

flour tortillas, cream cheese, raspberry preserves, cinnamon, chocolate syrup, powdered sugar

Taken from www.food.com/recipe/skillet-empanada-292817 (may not work)